I’m sharing a deceptively simple Pasta With Olive Oil Sauce made with roasted garlic, olive oil, fresh parsley and crushed red pepper, and I’ll share one small trick that draws out maximum flavor from minimal ingredients.

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I never thought a few pantry things could feel this fancy, but this Olive Oil And Garlic Pasta always surprises me. With gluten free spaghetti and roasted garlic mashed into silky ribbons, it hits like a tiny, quiet celebration.

It’s perfect for an at-home date night when you want something effortless yet not boring. I mess up sometimes and overcook the noodles, still it somehow turns out indulgent, like you cheated but didn’t.

There’s a rhythm to tossing it all together that makes you feel clever, and then you keep eating because it’s just that good. Pasta With Olive Oil Sauce

Ingredients

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Gluten free spaghetti — Gives carbs for energy, often made from rice or corn, gentle on gluten sensitive gut.
Extra virgin olive oil — Rich in healthy fats and antioxidants, adds silky mouthfeel and savory depth.
Roasted garlic cloves — Sweet mellow garlic flavor when roasted, gives umami and creamy texture.
Crushed red pepper flakes — Bring heat and bright spice, a little goes a long long way.
Fresh flat leaf parsley — Fresh herb note, adds color, light bitterness, and herbaceous freshness.
Finely grated Parmesan or Pecorino Romano — Salty nutty cheese, lends savory umami and helps bind the sauce.
Lemon zest or juice — Brightens the dish with citrus lift, cuts oiliness and smells great.
Pasta cooking water — Starchy hot water helps emulsify oil into silky glossy sauce, dont waste it.

Ingredient Quantities

12 oz gluten free spaghetti, about 340 g

1/3 cup extra virgin olive oil, about 80 ml

1 head roasted garlic, cloves peeled and mashed (or 6 large garlic cloves thinly sliced if you prefer)

1/2 to 1 teaspoon crushed red pepper flakes

1/2 cup fresh flat leaf parsley, chopped loosely

1 tablespoon kosher salt for the pasta water, plus more to taste

Freshly ground black pepper to taste

1/2 cup pasta cooking water

1/2 cup finely grated Parmesan or Pecorino Romano, optional

Zest of 1 lemon or a squeeze of lemon juice, optional

How to Make this

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1. Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, then drop in 12 oz gluten free spaghetti and cook to al dente following package times; stir occasionally so it doesn’t stick and don’t overcook the GF pasta, it gets mushy fast.

2. Before you drain, scoop and set aside 1/2 cup pasta cooking water, then drain the pasta quickly.

3. While the pasta cooks, warm 1/3 cup extra virgin olive oil in a large skillet over low to medium-low heat. Add 1/2 to 1 teaspoon crushed red pepper flakes.

4. Add your garlic: if using roasted garlic, mash the cloves and stir them into the warm oil for 30 to 60 seconds to bloom the flavor; if using 6 thinly sliced fresh cloves, gently cook them in the oil until just light golden and fragrant, watch closely so it does not burn or it will taste bitter.

5. Pour in about 1/2 cup of the reserved pasta water and bring the oil-water to a very gentle simmer, stirring to loosen any browned bits and start an emulsion.

6. Add the drained spaghetti straight into the skillet, toss and lift with tongs so the pasta gets coated; keep tossing and add more of the reserved water little by little until the sauce is glossy and clings to the noodles.

7. Stir in 1/2 cup loosely chopped fresh flat leaf parsley and season with freshly ground black pepper to taste; taste and add more salt if needed.

8. Off the heat, fold in 1/2 cup finely grated Parmesan or Pecorino Romano if using, and the zest or a small squeeze of lemon if you want brightness. Toss once more and serve immediately with extra cheese, parsley or a drizzle of olive oil if you like.

Equipment Needed

1. Large pot, big enough to boil 12 oz gluten free spaghetti
2. Colander or fine strainer to drain the pasta quickly
3. Large skillet, stainless or nonstick for the oil and garlic
4. Tongs to lift and toss the spaghetti, lifesaver here
5. Measuring cup or ladle to scoop and save about 1/2 cup pasta water
6. Chef knife and cutting board for the parsley and lemon
7. Microplane or fine grater for Parmesan and lemon zest
8. Wooden spoon or heatproof spatula and a small bowl for mashed roasted garlic or holding ingredients, dont forget to watch the garlic so it doesnt burn

FAQ

Q: Can I really use gluten free spaghetti and cook it like regular pasta?
A: Yes, you can. Follow the package time but start checking a minute or two earlier so it stays al dente, use that 1 tablespoon kosher salt in a big pot of water, and rinse only if the package says to. Gluten free pasta can go from perfect to mush fast so keep an eye on it.

Q: Roasted garlic or thinly sliced raw garlic which is better?
A: Both work. Roasted garlic gives a sweet mellow flavor you just mash in at the end, sliced garlic is sharper and you gently cook it in the oil until light golden for a punchier taste. Never let sliced garlic brown too much or it gets bitter.

Q: How do I stop the garlic from burning in the oil?
A: Cook on medium-low, heat the oil before adding garlic but not smoking hot, and swirl the pan instead of cranking the heat. If it starts to brown too fast take the pan off the burner for 30 seconds then finish, or add a splash of the pasta water to cool things down.

Q: What does the pasta cooking water do and how much should I save?
A: The starchy water emulsifies the oil and makes a silky sauce, it helps the sauce stick to the noodles. Save at least 1/2 cup, add a few tablespoons at a time until the sauce is glossy and coats the spaghetti.

Q: Can I make this dairy free or add stuff like lemon, cheese or protein?
A: Sure, omit Parmesan for dairy free or use nutritional yeast, add lemon zest or a squeeze for brightness, and toss in grilled shrimp or chickpeas for protein. If you skip cheese add a pinch more salt and some toasted breadcrumbs for texture.

Q: How do I store and reheat leftovers without drying them out?
A: Keep in an airtight container in the fridge up to 2 to 3 days. Reheat in a skillet with a little olive oil or splash of water, toss over low heat until warmed through, that brings the sauce back to life better than the microwave.

Olive Oil And Garlic Pasta (Spaghetti Aglio E Olio) Recipe Substitutions and Variations

Gluten free spaghetti: swap for regular durum wheat spaghetti, whole wheat spaghetti, or a chickpea or lentil pasta for more protein, just watch cooking times cause theyll vary
Extra virgin olive oil: use avocado oil, grapeseed oil, or melted butter for a richer finish, but avoid strong flavored oils that will mask the garlic
Roasted garlic cloves: jarred roasted garlic, garlic confit, or thinly sliced raw garlic work fine, though raw is sharper so use less and quickly bloom it in the oil
Finely grated Parmesan or Pecorino: substitute Grana Padano, Pecorino if you want a saltier bite, or for a dairy free option use nutritional yeast or toasted breadcrumbs for texture

Pro Tips

– Reserve more pasta water than you think, like 3/4 to 1 cup, not just a splash. GF pasta needs extra starchy liquid to help the oil cling and make a glossy sauce, so add it little by little until it looks right.

– Start checking the spaghetti 2 to 3 minutes before the package time, bite it, you want a tiny bit of chew. If you undercook slightly then finish in the skillet with the sauce it firms up better and won’t turn mushy.

– Don’t let the garlic burn, it happens in a blink and tastes bitter. Keep the oil low, stir constantly, and if you want a crunchy garlic garnish fry a few slices separately then pull them out, that way the main sauce stays mellow.

– Add cheese and lemon off the heat and toss gently, that stops the cheese from clumping into stringy blobs. If you want extra silkiness fold in a small knob of butter or a splash more good olive oil at the end, taste, then only add more salt if needed.

Olive Oil And Garlic Pasta (Spaghetti Aglio E Olio) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

519

kcal

Equipment: 1. Large pot, big enough to boil 12 oz gluten free spaghetti
2. Colander or fine strainer to drain the pasta quickly
3. Large skillet, stainless or nonstick for the oil and garlic
4. Tongs to lift and toss the spaghetti, lifesaver here
5. Measuring cup or ladle to scoop and save about 1/2 cup pasta water
6. Chef knife and cutting board for the parsley and lemon
7. Microplane or fine grater for Parmesan and lemon zest
8. Wooden spoon or heatproof spatula and a small bowl for mashed roasted garlic or holding ingredients, dont forget to watch the garlic so it doesnt burn

Ingredients

12 oz gluten free spaghetti, about 340 g
1/3 cup extra virgin olive oil, about 80 ml
1 head roasted garlic, cloves peeled and mashed (or 6 large garlic cloves thinly sliced if you prefer)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup fresh flat leaf parsley, chopped loosely
1 tablespoon kosher salt for the pasta water, plus more to taste
Freshly ground black pepper to taste
1/2 cup pasta cooking water
1/2 cup finely grated Parmesan or Pecorino Romano, optional
Zest of 1 lemon or a squeeze of lemon juice, optional

Directions

Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, then drop in 12 oz gluten free spaghetti and cook to al dente following package times; stir occasionally so it doesn't stick and don't overcook the GF pasta, it gets mushy fast.
Before you drain, scoop and set aside 1/2 cup pasta cooking water, then drain the pasta quickly.
While the pasta cooks, warm 1/3 cup extra virgin olive oil in a large skillet over low to medium-low heat. Add 1/2 to 1 teaspoon crushed red pepper flakes.
Add your garlic: if using roasted garlic, mash the cloves and stir them into the warm oil for 30 to 60 seconds to bloom the flavor; if using 6 thinly sliced fresh cloves, gently cook them in the oil until just light golden and fragrant, watch closely so it does not burn or it will taste bitter.
Pour in about 1/2 cup of the reserved pasta water and bring the oil-water to a very gentle simmer, stirring to loosen any browned bits and start an emulsion.
Add the drained spaghetti straight into the skillet, toss and lift with tongs so the pasta gets coated; keep tossing and add more of the reserved water little by little until the sauce is glossy and clings to the noodles.
Stir in 1/2 cup loosely chopped fresh flat leaf parsley and season with freshly ground black pepper to taste; taste and add more salt if needed.
Off the heat, fold in 1/2 cup finely grated Parmesan or Pecorino Romano if using, and the zest or a small squeeze of lemon if you want brightness. Toss once more and serve immediately with extra cheese, parsley or a drizzle of olive oil if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.